Why This Recipe Works

Burrito bowls let everyone mix and match their favorite fillings without the fuss of wrapping everything in tortillas. Boneless, skinless chicken thighs are marinated in a punchy combo of chipotle chiles in adobo, garlic, lime, cumin, and oregano, and then they go under the broiler for hands-off cooking. Broiling the marinated thighs on a bed of sliced peppers and onions (we use frozen for maximum convenience) allows the vegetables to catch all the savory drippings while the chicken chars. Fluffy long-grain rice, brightened with cilantro and lime, serves as the base of the bowls. The rested chicken is chopped then tossed with the vegetables to keep every bite well seasoned.

Before You Begin

Top these bowls with your favorite burrito fillings: beans, shredded cheese, lettuce, salsa, sour cream, guacamole or avocado, or hot sauce.

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Combine 2 pounds chicken thighs, trimmed; 2 tablespoons extra-virgin olive oil; 2 tablespoons minced canned chipotle; 1 tablespoon lime juice; 3 minced garlic cloves; 1 teaspoon table salt; 1½ teaspoons cumin; and 1 teaspoon dried oregano in large bowl; set aside.

Rinse 1½ cups long-grain white rice in fine-mesh strainer until water runs clear. Bring rice and 2¼ cups water to boil in large saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes. Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Keep warm until ready to serve.

Meanwhile, toss 3 cups frozen sliced peppers and onions, ½ teaspoon salt, and remaining 1 tablespoon oil together on prepared sheet and spread to even layer. Arrange chicken over vegetables. Broil until chicken registers 175 degrees, 16 to 20 minutes. Transfer chicken to cutting board and let rest for 5 minutes.

Fluff rice with fork, then stir in ⅓ cup chopped cilantro, remaining 1 tablespoon lime juice, and remaining ½ teaspoon salt. Chop chicken into bite-size pieces, then stir into vegetables on sheet. Top individual portions of rice with chicken mixture and serve.